This story was originally featured in the Communiqué (Spring 2025 edition).

Gavin Kaysen discovered his passion for cooking at a young age. He credits his grandmother for guiding him and recognizing his talents in the kitchen. Gavin was inspired to become a chef while working at his part-time job as an AHA student at the Bloomington Subway in the 90s. However, like most of his classmates, Gavin chose a traditional college after graduation. 

Gregg Sawyer, AHA’s theater director, recalls the phone call he received from Gavin, three weeks into college. Gavin told Gregg, “I don’t know what I am doing here.” When he asked Gavin what he would rather be doing, Gavin said, without hesitation, “I want to cook.” Gregg suggested that he consider a culinary school, to which Gavin replied, “That’s what Nance told me.” (Nance is what he called his mother, Nancy). Gregg said, “Listen to your mom. She is a smart lady. Find a school that meets your needs, and go there.”  The next time Gregg heard from Gavin, he had been accepted and was registered in the New England Culinary Institute in Vermont. 

Gavin’s chef training at the New England Culinary Institute was the right move, and, not long after, he landed an internship in Auberge de Lavaux in Switzerland. There, Gavin learned the discipline of fine dining and had the opportunity to work with some of the top chefs in the world, including Robert Curry at Domaine Chandon in California and Marco Pierre White in London.

However, perhaps his most important mentorship came under legendary chef Daniel Boulud in New York City, where Kaysen became Executive Chef at Café Boulud. Under Boulud’s guidance, Kaysen refined his skills and gained national recognition, even competing in the Bocuse d’Or, the “Olympics of Cooking”, in 2007. Gavin shared, “Everyday since I joined Daniel's team, he demonstrated how life-changing it is to have a mentor like him by my side. I now know that both having a mentor and being a mentor should be a two-way street. The Synergy Series, my second self-published book releasing at the end of April, captures this spirit of reciprocal mentorship with some of the best chefs in the country and the world. It’s inspired by The Synergy Series of collaborative dinners we’ve hosted at Spoon and Stable over the past ten years. Each time we’ve hosted The Synergy Series dinners, I’ve selected a charity to receive a portion of the proceeds. We’ve proudly raised over $300,000 for a variety of local and national charitable causes. Now with this book, we’ll be donating the proceeds to Ment’or, a nonprofit devoted to inspiring culinary excellence in young professionals.”

In 2014, Gavin, to the delight of many in Minnesota—including his friends from Holy Angels—made the decision to return home. Once back in Minnesota, Gavin founded Soigné Hospitality Group, bringing all that he had learned to the Twin Cities. That same year, Kaysen opened his first restaurant, Spoon and Stable, in the North Loop. To this day, Spoon and Stable is one of the most successful and critically acclaimed restaurants in the Twin Cities and the country. It is currently a semi-finalist in the James Beard Awards for “Outstanding Restaurant.”

Since then, Gavin has continued to build on his success. In addition to Spoon and Stable, he has opened, owned, and operated several local restaurants, each with its own personality. They include Demi, where Kaysen showcases his most refined and creative tasting menus, and Bellecour, originally a full-service French bistro that evolved into a beloved bakery. He also opened Mara, located at Four Seasons Hotel Minneapolis, which is inspired by Kaysen’s travels and serves Mediterranean inspired cuisine. Gavin also opened Socca Café in 2022 to offer a more casual daytime gathering place for a relaxed meal or quick bite.

Kaysen’s impact extends beyond his restaurants. He is deeply committed to mentorship, education, and community support. For example, Gavin is President of Team USA for the Bocuse d’Or, where he mentors and supports the next generation of competitive chefs. In addition, Gavin founded the Heart of the House Foundation in 2020 to support the Soigné Hospitality team and their families through financial aid and wellness programs.

Gavin serves on the board of Fastbreak Foundation which supports education, inclusion, and wellness initiatives through the charity arm of Minnesota’s professional basketball teams. He shared, “I am involved with many organizations, but the ones that take priority for me are Heart of the House, VEAP, Second Harvest Heartland, and the Fastbreak Foundation. The reason I give back in an impactful way is because we have the platform, and I truly believe it is our calling to do so. Food is a neutralizer when it comes to bringing people together and serving others; it fills my soul bucket to make a difference.”

Since graduating from AHA in 1998, Gavin has established himself as one of the top chefs in the world. He has earned two James Beard Awards - Rising Star Chef of the Year in 2008,  Best Chef: Midwest in 2018 and was a James Beard Award “Outstanding Chef” in 2020.  Even with all his acclaim, he continues to support his alma mater in a variety of ways. He has served as a career speaker (pictured) and regularly donates desserts and meals for the school’s special events and fundraisers. “Holy Angels was an important part of my life and has continued to impact on how I move around this world,” he reflected. “The connections, friends, and experiences I had while being at that school helped open my eyes to the world of food. I took home economics while at school, and at the time, I was the only male in that class; I took it because I knew what I wanted to do for the rest of my life - serve and feed others. The teachers there are some of the best people I know, and I still stay in touch with many. Gregg Sawyer is a regular at my restaurants, so we catch up often, and it is always such a pleasure to see him and talk about the days of when I was there.”

From a young boy cooking in his grandmother’s kitchen and in the 27 years since his AHA graduation, Gavin Kaysen has established himself as an esteemed and generous leader in the culinary world. Through his food, mentorship, and philanthropy, he continues to shape the future of dining.

Photo credit: Erin Kincheloe